Root Vegetables

The craze over quinoa is giving way to new culinary trends, which include chefs serving more root vegetables or experimenting with Japanese citrus superfood yuzu.
"The next trend is using root vegetables -- a lot of people want to work with beetroot; it comes from the ground, it has an earthy texture. It can be made into a savory dish or a dessert," said chef Sang Hoon Degeimbre of L'Air du Temps in Belgium.

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